Korean 15 min

Bulgogi (Korean BBQ Beef)

Name: Bulgogi (Korean BBQ Beef)
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.5 lbs beef ribeye or sirloin, sliced paper-thin; 1/2 Asian pear or kiwi, grated; 4 tablespoons soy sauce; 2 tablespoons sesame oil; 2 tablespoons sugar; 1 tablespoon sake or rice wine; 6 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 4 green onions, sliced; 1/4 teaspoon black pepper; 1 tablespoon toasted sesame seeds; Lettuce leaves and steamed rice for serving

high-proteindairy-freequickmeal-prep

Ingredientsfor 2

380

Cal

38g

Protein

12g

Carbs

20g

Fat

11.5 lbs beef ribeye or sirloin, sliced paper-thin
21/2 Asian pear or kiwi, grated
34 tablespoons soy sauce
42 tablespoons sesame oil
52 tablespoons sugar
61 tablespoon sake or rice wine
76 cloves garlic, minced
81 teaspoon fresh ginger, grated
94 green onions, sliced
101/4 teaspoon black pepper
111 tablespoon toasted sesame seeds
12Lettuce leaves and steamed rice for serving

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Instructions

1
Combine grated pear (or kiwi), soy sauce, sesame oil, sugar, sake, garlic, ginger, green onions, and black pepper. The natural enzymes in pear tenderize the beef and add a subtle sweetness — this is the secret to authentic bulgogi.
2
Add beef slices to the marinade, separating any clumps. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours. Do not marinate longer than 8 hours or the pear enzymes will make the meat mushy.
3
Heat a cast-iron pan or grill pan over high heat until very hot. Working in batches to avoid crowding (which causes steaming instead of searing), spread beef in a single layer. Cook 1–2 minutes until caramelized and charred at the edges, flip once, cook 30 seconds more.
4
Sprinkle with sesame seeds. Serve wrapped in lettuce leaves with steamed rice, kimchi, and ssamjang dipping sauce.